Results 241 to 250 of about 114,109,488 (288)

Bioactive-Loaded Zein Nanofiber Coatings for Improving Microbiological and Oxidative Quality, and Extending the Shelf Life of Chicken Meatballs. [PDF]

ACS Omega
Kutlu N, Meral R.
europepmc   +1 more source

Establishing food-safe cell lines and banks for cultivated meat: current status and future directions. [PDF]

Poult Sci
Mia N, Hashem MA, Rahman MM, Ahamed Z.
europepmc   +1 more source

What type of meat will we eat in the future: Still conventional meat from livestock, in vitro meat or meat analogues?

Advances in Crop Science and Technology, 2018
openaire   +1 more source

Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications. [PDF]

Foods
Liang YY, Cai BY, Chen L, Bi GC, Xie J.
europepmc   +1 more source

Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage Parameters. [PDF]

Foods
Campos MEC, Campos BBC, Costa IM, Correia VTDV, Barbosa CD, Gomes JEG, Mateus LBO, Golo ACNC, Costa TJN, Moraes BLF, da Silva WA, Pires CV, Rossi GAM, Dias CB, Souza BMS.   +14 more
europepmc   +1 more source

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A novel approach for in vitro meat production

Applied Microbiology and Biotechnology, 2015
The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for ...
Doo Hwan Kim, Muthuraman Pandurangan
exaly   +3 more sources

Edibility and In Vitro Meat

2022
Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health.
openaire   +1 more source

In Vitro Meat - The Start of New Era in Meat Production

International Journal of Livestock Research, 2012
In this manuscript authors wants to discuss about in-vitro meat production systems and about its pros and cons. It is a concept in which edible animal tissues can be produced by the culturing through tissue engineering techniques. These techniques offer health and environmental advantages over existing meat production systems. Though, the production of
N Sachan, V Singh, Akhilesh Verma
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Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

Food Chemistry, 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou, Yuying, Hu, Yunbing, Tan, Zhiyun, Zhang, David Julian, McClements   +4 more
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